We've got a real winter warmer of a food page for you this week with a delicious roast beef and Yorkshire pudding dish from Weber that can be cooked on the barbecue or oven. To accompany it, why not try making spiced red cabbage with a recipe from Haskins Garden Centres.

Weber Roast Beef Recipe

Serves: 6

Preparation time: 25 minutes allowing 1 hour

for batter to rest

BBQ time: 1 hour 20 minutes

BBQ temperature: 200 °C

Cooking method: indirect

Equipment: Large Style vegetable basket/

individual foil pudding cups

Core temperature: 60 °C


1.5kg good quality butchers topside of beef

4 tsp cracked black pepper and a good pinch of salt

Handful of chopped thyme

In the kitchen:Rub the beef in a little sunflower oil then season with salt, pepper and chopped fresh thyme. Prepare the barbecue for indirect heat, approx. 200°C.

At the barbecue: Roast the beef over an indirect medium heat for approximately 1 ½ hours, or until the core temperature reaches 60°C (medium rare). Allow to rest before serving.

Weber Yorkshire Pudding Recipe

Makes: 12

Preparation time: 10 minutes

BBQ time: 40 minutes

BBQ temperature: 200 °C

Cooking method: indirect

Equipment: individual aluminium pudding cups, grill tray


280g plain flour

8 eggs

400ml milk

Salt and pepper, for seasoning

Splash of Sunflower oil

150ml sparkling water

In the kitchen: Place the flour into a large measuring jug, add the eggs and the sparkling water. Beat until the mixture is a

smooth, but thick paste. Then gradually add the milk, stirring all of the time. Season with salt and pepper.

At the barbecue: Prepare the barbecue for indirect heat, approx. 200°C. Pour a small amount of oil into each of the pudding cups and place them onto the grill tray. Allow to preheat. Remove the tin from the barbecue and divide the mixture evenly between the cups.

Bake over an indirect heat for approximately 45 minutes, or until golden in colour.

Spiced red cabbage from Haskins Garden Centres

Alasdair Urquhart, plant expert at Haskins Garden Centres, said: “Making your own spiced red cabbage is simple and rewarding. Even if you haven’t had time to grow your own this year, you can still follow our step-by-step recipe.

“It’s so popular in all our centre restaurants that we thought we would share the recipe with our loyal customers so that everyone can enjoy our spiced red cabbage in the comfort of their own home.”

Ingredients (makes 10-12 portions)

1kg red cabbage

150g finely chopped white onions

2 cloves finely chopped garlic

100ml vegetable oil

50g caster sugar

85g honey

100ml red wine vinegar

200ml red wine

1 cinnamon stick

100ml orange juice

¼ level teaspoon Chinese 5 spice

¼ level teaspoon ground nutmeg

200g apple sauce

Discard the outer leaves of the cabbage. Quarter and remove the hard stalk. Shred.

Fry off the onions and the garlic.

Combine all remaining ingredients, except the apple sauce into a large, lidded sauce pan and stir well.

Gently simmer on the stove for approximately 1.5 hours, stirring every 20 minutes.

Add the apple sauce at the end and stir.

The spiced red cabbage can be chilled, refrigerated and reheated.